Stir-fried Clams with Basil

Soak the Clams in a bowl of lightly salted water for 30 minutes to 1 hour to allow them to purge any sand, then rinse them thoroughly under cold running water.

Mince the Garlic, slice the Ginger into thin rounds, chop the Scallions separating the white and green parts, and thinly slice the Red chili.

In a small bowl, combine the Shaoxing wine, Light soy sauce, Oyster sauce, Sugar, and White pepper to create the stir-fry sauce.